¼ cup olive oil

3 tablespoons apple cider vinegar

1–2 tablespoons pure maple syrup

1 teaspoon grainy dijon mustard

1 garlic clove, minced

½ teaspoon salt

Freshly ground black pepper, to taste

8 ounces Brussels sprouts, trimmed

2 cups finely chopped kale, stems removed

1 cup shredded red or green cabbage

2 medium-large honeycrisp apples, sliced

¼ red onion, thinly sliced

⅓ cup dried cranberries (or dried cherries)

⅓ cup gorgonzola crumbles

⅓ cup chopped pecans (or walnuts)

⅓ cup pumpkin seeds

½ tablespoon pure maple syrup (for nut crunch)

¼ teaspoon salt (for nut crunch)

Cook Mode Prevent your screen from going dark

Whisk together olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, salt, and pepper until smooth. Set aside.
Heat a small skillet over medium heat. Add pecans, pumpkin seeds, maple syrup, and salt. Cook 2–3 minutes, stirring frequently, until lightly golden and coated. Spread on parchment to cool.
Thinly slice Brussels sprouts using a knife or mandoline. Place in a large bowl with kale and cabbage.
Add apples, red onion, cranberries, and gorgonzola crumbles to the bowl.
Drizzle dressing over salad and toss to combine.
Top with salted pecan pumpkin seed crunch before serving.

Swap gorgonzola with feta or goat cheese for a milder flavor.

For added protein, include grilled chicken or roasted chickpeas.

Pears can replace apples, and roasted Brussels sprouts add a warm touch.

Store dressing separately to keep salad fresh for up to 2 days.

Nut crunch can be stored at room temperature in a sealed jar for 3 days.

Toss apples with lemon juice to prevent browning.

To make vegan, skip or replace cheese with a plant-based alternative.